This dish is a classic for a reason—it’s easy to make, incredibly versatile, and loved by both kids and adults. Whether served with a side of mashed potatoes, on a sandwich, or atop a fresh salad, these golden, crispy cutlets are always a hit.
Ingredients
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2 large boneless, skinless chicken breasts
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Salt and black pepper, to taste
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1 cup all-purpose flour
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2 large eggs
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1 tablespoon water
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1 ½ cups breadcrumbs (Italian-style or panko)
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½ cup grated Parmesan cheese (optional, but adds great flavor)
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1 teaspoon garlic powder
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1 teaspoon paprika
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Vegetable or olive oil, for frying
Instructions
1. Prepare the Chicken
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Slice each chicken breast in half horizontally to create thinner cutlets.
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Place the cutlets between two sheets of plastic wrap and gently pound them to about ¼-inch thickness using a meat mallet or rolling pin.
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Season both sides with salt and black pepper.
2. Set Up the Breading Station
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Place the flour in a shallow dish.
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In a separate dish, whisk the eggs with water.
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In a third dish, mix the breadcrumbs, Parmesan cheese, garlic powder, and paprika.
3. Bread the Chicken
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Dredge each cutlet in the flour, shaking off excess.
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Dip into the egg mixture, ensuring full coverage.
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Coat with the breadcrumb mixture, pressing lightly to help it adhere.
4. Fry the Cutlets
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Heat about ¼ inch of oil in a large skillet over medium heat.
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Cook the cutlets for 3–4 minutes per side, or until golden brown and cooked through (internal temp of 165°F).
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Transfer to a paper towel-lined plate to drain excess oil.
5. Serve and Enjoy!
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Serve hot with lemon wedges, marinara sauce, or your favorite sides.
Tip: For extra crispiness, use panko breadcrumbs and fry in batches to prevent overcrowding the pan.
Enjoy your crispy, delicious breaded chicken cutlets! 🍗✨
